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5 tb Butter
1/2 c White cornmeal
1/2 c All-purpose flour
1/4 tsp. Salt
1 1/2 tsp. Sugar
1 1/2 tsp. Baking powder
3/4 c Milk
Melt the butter and lightly brush it over 2 sheets of parchment paper.
Line 2 baking sheets with the paper, buttered side up. Set remaining butter aside.
Adjust oven racks to middle position and heat oven to 425F.
Sift the cornmeal with the flour, salt, sugar and baking powder into a large bowl. Beat egg lightly with milk and stir into dry ingredients until batter is lump-free. Stir in 2 1/2 tablespoons melted butter.
Drop tablespoons of the batter onto the parchment paper, 5 inches apart. With the back of a spoon, spread batter into 4-inch discs, leaving a 1-inch margin between them.
Bake until browned, 10 to 12 minutes. Brush crisps with the remaining butter and cool on wire rack.
(Can store for 1 week in airtight container.)
Makes 20 crisps.